Pumpkin Roll Cake Recipes

PUMPKIN ROLL CAKE

Steps:

• Preheat oven to 375 degrees F (190 degrees C).
• In a mixing bowl, beat eggs on high for 5 minutes. Gradually beat in white sugar until thick and lemon-colored. Add pumpkin and lemon juice.
• In another bowl combine flour, cinnamon, baking powder, salt, and nutmeg; fold into the pumpkin mixture.
• Grease a 15x10x1 inch baking pan; line with waxed paper. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts.
• Bake at 375 degrees F (190 degrees C) for 15 minutes or until cake springs back when lightly touched.
• Immediately turn out onto a linen towel dusted with confectioners' sugar. Peel off paper and roll cake up in the towel, starting with the short end. Cool.
• Meanwhile, in a mixing bowl, beat cream cheese, 1 cup confectioners' sugar, butter, and vanilla until fluffy.
• Carefully unroll the cake. Spread filling over cake to within 1 inch of edges. Roll up again. Cover and chill until serving. Dust with additional confectioners' sugar, if desired.

PUMPKIN CAKE ROLL

Steps:

• In a large bowl, beat eggs on high for 5 minutes. Gradually beat in sugar until thick and lemon-colored. Add pumpkin and lemon juice. Combine the flour, cinnamon, baking powder, salt and nutmeg; fold into the pumpkin mixture. , Grease a 15x10x1-in. baking pan and line with parchment. Grease and flour the paper. Spread batter into pan; sprinkle with walnuts. Bake at 375° for 15 minutes or until cake springs back when lightly touched. , Immediately turn out onto a clean dish towel dusted with confectioners' sugar. Peel off paper and roll cake up in towel, starting with a short end. Cool. , Meanwhile, in a large bowl, beat the cream cheese, sugar, butter and vanilla until fluffy. Carefully unroll the cake. Spread filling over cake to within 1 in. of edges. Roll up again. Cover and chill until serving. Dust with confectioners' sugar.

PUMPKIN ROLL CAKE

Steps:

• For the cake: Preheat the oven to 375 degrees F. Line a jelly-roll pan with parchment paper. Lightly grease and flour the paper.
• In a medium bowl, combine the flour, cinnamon, baking powder, ginger, nutmeg and salt.
• In a separate bowl, beat the granulated sugar and eggs until light and fluffy, about 5 minutes. Mix in the pumpkin until combined. Slowly add the dry ingredients to the pumpkin mixture. Pour the batter out onto the prepared jelly-roll pan. Drop the pan twice on the counter to even out the batter and release any bubbles. Bake for 15 minutes.
• Meanwhile, dust a dishtowel with the confectioners' sugar. Immediately transfer the cake to the powdered dishtowel and gently roll from one short end to the other. Refrigerate on a pan or plate until completely cool, about 2 hours.
• For the filling: Combine the confectioners' sugar, cream cheese, butter and vanilla. Beat until light and fluffy.
• Unroll the cake and spread with the filling. Re-roll the cake and wrap with plastic wrap for 1 to 2 hours. Dust with confectioners' sugar before serving.

PUMPKIN ROLL CAKE RECIPE

Steps:

• For the cake, preheat oven to 375ºF. Line base of 11 x 17 inches jelly roll pan with parchment paper; set aside.
• In medium bowl, sift together flour, pumpkin pie spice and baking powder; set aside. In large bowl, beat egg yolks until frothy with electric mixer. Add 1/2 cup sugar; continue beating 3-5 minutes. Add pumpkin and flour mixture; mix until well combined.
• In separate bowl, beat egg whites until frothy with electric mixer. Add lemon juice; continue beating 2 minutes. Gradually add remaining 1/2 cup sugar; continue beating until soft peaks form. Sprinkle ground pecans over egg whites; gently fold inches Fold yolk mixture into egg white mixture. Spread evenly into prepared pan.
• Bake 20-25 minutes. Remove cake from oven. Gently loosen edges of cake from pan. Carefully turn cake onto cooling rack lined with a clean kitchen towel. Cool cake 3-5 minutes. Carefully remove parchment paper. Starting at a short edge, roll up cake with kitchen towel. Transfer rolled cake to cooling rack; cool completely.
• For icing, in large bowl, beat cream cheese, melted chocolate and caramel topping with electric mixer. Gently stir in whipped topping. To fill cake, gently unroll cake. Spread about 1/3 of the icing evenly over surface. Gently re-roll cake (without kitchen towel). Trim off ends of roll using serrated knife. Transfer to serving platter.
• Spatula ice pumpkin roll. Alternate rows of pecan halves and tip #21 icing shells.
• Cover and refrigerate 2-3 hours or until ready to serve.

FAVORITE PUMPKIN CAKE ROLL

Steps:

• Line a 15x10x1-in. baking pan with waxed paper; grease the paper and set aside. In a large bowl, beat egg yolks on high speed until thick and lemon-colored. Gradually add 1/2 cup sugar and pumpkin, beating on high until sugar is almost dissolved., In a small bowl, beat egg whites until soft peaks form. Gradually add remaining sugar, beating until stiff peaks form. Fold into egg yolk mixture. Combine the flour, baking soda, cinnamon and salt; gently fold into pumpkin mixture. Spread into prepared pan., Bake at 375° until cake springs back when lightly touched, 12-15 minutes. Cool for 5 minutes. Turn cake onto a kitchen towel dusted with confectioners' sugar. Gently peel off waxed paper. Roll up cake in the towel jelly-roll style, starting with a short side. Cool completely on a wire rack., In a small bowl, beat the cream cheese, butter, confectioners' sugar and vanilla until smooth. Unroll cake; spread filling evenly to within 1/2 in. of edges. Roll up again, without towel. Cover and freeze until firm. May be frozen for up to 3 months. Remove from the freezer 15 minutes before cutting. If desired, dust with confectioners' sugar.

PUMPKIN ROLL

Steps:

• Preheat the oven to 375 degrees F (190 degrees C). Grease a 10x15-inch jelly roll pan.
• Make cake: Blend together sugar, pumpkin puree, eggs, and cinnamon in a mixing bowl.
• Mix flour and baking soda together in a separate bowl. Add flour mixture to pumpkin mixture and blend until smooth. Evenly spread in the prepared pan.
• Bake in the preheated oven until cake springs back when lightly touched, 15 to 25 minutes. Remove from the oven and cool for 5 minutes.
• Invert cake onto a cotton (not terry cloth) tea towel. Starting with a short edge, roll up cake in the towel jelly-roll style; place seam-side down to cool, about 15 minutes.
• While the cake is cooling, make filling: Beat cream cheese, powdered sugar, butter, and vanilla in a mixing bowl until smooth.
• When cake has completely cooled, unroll and remove towel. Spread filling over cake, all the way to the edges. Roll cake up again without the towel. Wrap with plastic wrap and refrigerate until ready to serve.
• To serve, sift powdered sugar over the roll and slice into 10 portions.

PUMPKIN ROLL CAKE WITH CREAM CHEESE FILLING

Steps:

• Preheat oven to 375°F. Butter 13x9x5/8-inch jelly roll pan. Line pan with waxed paper; butter paper. Mix first 5 ingredients in large bowl. Mix in eggs and pumpkin. Pour batter into prepared pan, spreading evenly. Bake until tester inserted into center of cake comes out clean, about 15 minutes.
• Lay kitchen towel on work surface; dust with 2 tablespoons powdered sugar. Cut around pan sides to loosen cake. Turn out cake onto sugared towel, waxed-paper side up. Fold 1 side of towel over 1 long side of cake, then roll up cake jelly roll style. Cool cake.
• Combine cream cheese, 1 cup powdered sugar, butter and vanilla in medium bowl; beat to blend. Mix in walnuts.
• Unroll cake; leave on towel. Peel off paper. Spread cream cheese filling evenly over cake. Using towel as, roll up cake and place seam side down on platter. Trim ends of cake. Dust cake with powdered sugar. (Can be prepared 1 day ahead. Cover and refrigerate.)
• Cut cake crosswise into 1-inch-thick slices and serve.

CHOCOLATE PUMPKIN ROLL CAKE

Steps:

• For filling, beat cream cheese and powdered sugar.
• Beat in pumpkin, nutmeg, cinnamon, and vanilla.
• Add whipping cream slowly, beating until slightly thickened.
• Refrigerate approximately 2 hours.
• For cake: Heat oven to 375°F
• Line a jelly roll pan with aluminum foil or wax paper. Grease foil or wax paper.
• Beat egg whites on high speed until soft peaks form; gradually add 1/2 cup sugar, beating until stiff peaks form. Set aside.
• Beat egg yolks and vanilla 3 minutes; gradually add remaining 1/4 cup sugar, beating another 2 minutes.
• Combine dry ingredients; add to yolk mixture alternating with water, beat on low just until smooth.
• Slowly fold chocolate mixture into egg whites with a spatula until well blended. Spread batter evenly in pan.
• Bake 12-15 minutes or until top springs back when touched.
• Immediately loosen cake from edges of pan; turn over onto a clean towel sprinkled with powdered sugar. Carefully peel off foil or wax paper.
• Roll cake in towel, starting from narrow end; place on wire rack to cool.
• Carefully unroll cake; remove towel. Spread cake with filling; re-roll without towel.
• For chocolate glaze: Melt butter in a small pan over low heat;
• add cocoa and water, stirring until smooth and slightly thickened. Do not boil.
• Remove from heat; cool slightly.
• Slowly add powdered sugar and vanilla, beating until smooth.
• Spoon glaze over rolled cake.
• Keep refrigerated.